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Keto Pots de Choco Créme

Written by Chelf
mm AuthorChelfCategoryDifficultyIntermediate

We’ve been trying to capture the perfect ratios of sweetness, velvety textures, and subtle aromas in a single pot of chocolate... and we are pretty sure we made it with these lovely Pots de Crème! The slow but steady wins the race rule applies here: All you have to do is prepare a simple sous vide water bath, then let your choco pots of bliss cook their way to perfection for an hour while you make sure the temperature remains consistent. You can even make a large batch while meal prepping for the week and have these little treats ready for you and your family in the fridge.

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
200 g heavy cream
120 g dark chocolate, shredded or chopped
3 egg yolks
2 tbsp erythritol
1 tsp vanilla extract
¼ tsp salt
1

Prepare sous vide water bath by filling a deep pot with water and heating it, aiming for a temperature of 80 degrees C. In a different pot, heat the heavy cream to a simmer. Whisk in the chocolate, erythritol, vanilla extract, and salt. Remove from heat.

2

Whisk in the egg yolks one at a time until the mixture is smooth and glossy.

3

Divide into sealable containers or mason jars and secure the lids tightly.

4

Place sealed jars at the bottom of the water bath, and cook the chocolate cream pots for 60 minutes.

5

Remove jars from the water bath, let them reach room temperature, then place in the fridge to cool for a minimum of 3 hours. Serve cold, optionally with whipped cream and ground nutmeg and/or cinnamon.

Keto Pots de Choco Crème

Calories

Fats (g)

Carbs (g)

Fiber (g)

Net Carbs (g)

Protein (g)

200g Heavy Cream

690

74

5.6

0

5.6

4.1

120g Dark Chocolate

717

51.2

55.1

13.1

42

9.3

3 Egg Yolks

162

13.5

1.8

0

1.8

8.1

2 tablespoons Erythritol

0

0

0

0

0

0

1 teaspoon Vanilla Extract

12

0

0.5

0

0.5

0

¼ teaspoon Salt

0

0

0

0

0

0

Total

1581

138.7

63

13.1

49.9

21.5

Per Serving (<4)

395

34.7

15.8

3.3

12.5

5.4

Ingredients

 200 g heavy cream
 120 g dark chocolate, shredded or chopped
 3 egg yolks
 2 tbsp erythritol
 1 tsp vanilla extract
 ¼ tsp salt

Directions

1

Prepare sous vide water bath by filling a deep pot with water and heating it, aiming for a temperature of 80 degrees C. In a different pot, heat the heavy cream to a simmer. Whisk in the chocolate, erythritol, vanilla extract, and salt. Remove from heat.

2

Whisk in the egg yolks one at a time until the mixture is smooth and glossy.

3

Divide into sealable containers or mason jars and secure the lids tightly.

4

Place sealed jars at the bottom of the water bath, and cook the chocolate cream pots for 60 minutes.

5

Remove jars from the water bath, let them reach room temperature, then place in the fridge to cool for a minimum of 3 hours. Serve cold, optionally with whipped cream and ground nutmeg and/or cinnamon.

Keto Pots de Choco Crème